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Ridiculously Easy Sticky Pecan Rolls

Oh my! These Ridiculously Easy Sticky Pecan Rolls taste like they are a labor of love from a fine, fancy bakery, but they come together quickly thanks to the convenience of frozen puff pastry.

Course Breakfast/Brunch, Dessert
Cuisine American
Keyword Ridiculously Easy, Sticky Pecan Rolls
Prep Time 20 minutes
Cook Time 24 minutes
Total Time 44 minutes
Servings 12
Calories 261 kcal
Author Chris Scheuer

Ingredients

For the sticky pecan topping:

  • 5 tablespoons soft butter
  • 6 tablespoons light or dark brown sugar packed
  • ½ cup chopped pecans

For the puff pastry rolls:

  • 1 package 17.3 ounces/2 sheets frozen puff pastry, defrosted
  • 2 tablespoon melted butter
  • ½ cup light brown sugar packed
  • 2 teaspoons ground cinnamon

Instructions

For the prep:

  1. Preheat the oven to 400 degrees. Spray the 12-cups of a regular-size muffin pan generously with non-stick spray. Place the muffin pan on a sheet pan lined with foil or parchment paper (to catch any drips).

For the sticky pecan topping:

  1. In a medium size bowl, combine the soft butter and brown sugar and stir well. Divide the mixture between the 12 muffin cups, about 1 tablespoon in each. Distribute the pecans evenly on top of the butter/brown sugar mixture.

For the puff pastry rolls:

  1. Unfold both sheets of puff pastry with the folds going left to right on a work surface. Brush each one lightly with the melted butter. Sprinkle each with half of the brown sugar (¼ cup) and then half of the cinnamon (1 teaspoon for each sheet).
  2. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll by pinching the seam together then placing it seam side down. With a sharp knife, slice each roll into 6 equal pieces. Place each piece with a cut side up on top of the brown sugar/pecan mixture in the muffin cups.
  3. Refrigerate the pan for 15 minutes. (At this point, you can leave them in the refrigerator for up to 24 hours covered with a piece of plastic wrap before baking. When ready to bake proceed with preheating the oven and baking as directed below.)
  4. Bake for 18-24 minutes until the sticky buns are a medium golden brown. Allow to cool for 5 minutes.
  5. Place a piece of parchment (or foil) on top of the sticky buns in the pan. Place a sheet pan on top of the parchment paper (or foil) and invert the pans so that the sticky buns are facing down on the parchment (or foil) lined sheet pan. Allow the muffin pan to sit for 2 minutes then slowly lift, allowing any extra caramel mixture to drop onto the rolls. If there’s any pecans left in the muffin pan, transfer them with a spoon to the top of the sticky buns. Serve warm or at room temperature. ENJOY!

Recipe Notes

See Café Tips above in the post for more detailed instructions and tips to ensure success.

If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.

Recipe adapted (a lot) from the Pittsburg Post Gazette

Nutrition Facts
Ridiculously Easy Sticky Pecan Rolls
Amount Per Serving
Calories 261 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 6g38%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 18mg6%
Sodium 108mg5%
Potassium 55mg2%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 15g17%
Protein 2g4%
Vitamin A 208IU4%
Vitamin C 1mg1%
Calcium 23mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.